The Fermented Man
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In this culinary memoir, “the author hopes his intriguing experiments will open eyes and palates to the culinary and health benefits of fermented foods.” (K
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Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new
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From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from
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Pages: 400
Pages: 400
Type: BOOK - Published: 2018-10-16 - Publisher: Artisan
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savor
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Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art
